These are recipes gleaned from a couple of my favorite Amish cookbooks by Marcia Adams.
Pat-in-the-pan pie crust
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk
Place the flour, sugar and salt in a pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork or your fingers, until flour is completely moistened. Pat the dough with your fingers up the sides and across the bottom of the pan.
The shell is ready to be filled. If you need a pre-baked crust, preheat the oven to 425 degrees. Prick the surface several times with a fork and bake for 10-15 minutes, checking often and pricking more as needed.
Brown Sugar Chess Pie
1 unbaked single pie crust
2 1/3 cups light brown sugar, packed
1/4 cup all-purpose flour
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup half-and-half
2 teaspoons vanilla extract
1/8 teaspoon salt
Preheat the oven to 350 degrees. Prepare pie crust, put in pan (if not using the pat-in-pan method) and set aside.
With a mixer on a low speed, combine the brown sugar and flour. Beat in the eggs, one at a time, and then slowly add the butter, half-and-half, vanilla and salt. Mix well, but don't over beat.
Pour into the pie crust and sift cinnamon over the top.
Bake for about 1 hour. The top will be quivery, but the center should be bubbly. The pie will set as it cools. Cool on a rack completely before serving.